Hi All,

I made the WASC cake in a 10 x 3 inch pan with a cake cone in the center. I baked it at 350 degrees. When it came out of the oven, the top was crispy. I let it cool a bit, wrapped it in plastic wrap, and placed it in the freezer until the next day. The top softened as it thawed. I iced it and decorated. 

However, when I cut it, the middle of the cake was fine, but there was a strip across the bottom that was very thick, dense, and chewy.

What did I do wrong, and what would cause this?

Did you use a heating core of some kind? Or bake even strips? Both of those are essential when backing larger cakes, to get even baking. 

Since you used a heating core (cake cone?), I suggest you use the bake-even strips (which you can make yourself) and bake at a lower temperature, e.g. 325.

I did use a heating core, but no bake strips!

Thanks. It was a heating core.  I own bake strips, but I did not use them on this one. I had read somewhere, don't remember where now, to only use the bake strips if you are going to bake at 350, and not to use them at 325. Is this wrong? Should I use more than one heating core?

edit: also, I thought the bake even strips were just for the flat top, not baking evenly through?

Thanks. I'm going to make another one this weekend at the lower temp with the bake even strips!